This Simple Tomato Confit recipe is a flavorful dish of slow-baked tomatoes with herbs, garlic, and oil.
The term “confit” is French and refers to a food that is slowly cooked over a long period. It is a method of preservation but today instead of jarring these beautifully baked tomatoes we will be enjoying them as a simple but beautiful side dish.
I like to serve this dish with crusty bread slices so that people can slather the warm baked tomatoes on a slice of it to enjoy. Making a confit might seem fancy enough and surely it has a lovely presentation. But I assure you that by making this, you will see how the idea of simple food. Can be the most delicious. Or maybe that is just my opinion. But it seems to ring true in this case.
As the summer goes on, tomatoes are a highlight for most. Even if you just pick them up from a local farm stand. Summertime tomatoes are like nothing else. Bursting with flavor, sweet and juicy. Delicious raw or cooked they are something to look forward to.
This recipe can be enjoyed whether or not you grow your own. However, I do recommend that when you pick your tomatoes try to pick them up from a farm stand. Or find good quality ones that are possibly vine-ripened. It does make a difference.
What is a Confit
Sounds fancy right? This traditional French cooking method originally referred to any type of food that was slow-cooked over a long period of time as a method for persevering. However, in more recent times it is mostly referring to something that is slow cooked in fat but not necessarily as a method for preservation.
Why I Love This Recipe
I love making this especially when I have guests. It is a beautiful but simple side dish that I can make up ahead of time. With the baking time set to a low and slow style. I can pop it into the oven and go about making the other dishes.
There are several ways to use the leftovers for this dish so nothing goes wasted as it is a pretty versatile side dish. Below you can several ways to enjoy this Simple Tomato Confit. The presentation of this freshly baked tomato dish is always impressive. Especially when served with freshly baked bread.
to enjoy your Simple Tomato Confit as a side dish. Might I recommend a few fresh-baked bread choices to serve? Sticking with the theme of easiness this No Knead Artisan Loaf is one of the easiest loaves of bread that results in a delicious rustic loaf. One that works well with this Simple Tomato Confit.
If sourdough is your preference and you have a starter. This Sourdough Artisan Loaf recipe is a great one to try. It does require the use of an active fed starter however, it is one of the most straightforward sourdough recipes I have tried.
Be sure to check out Other Ways to Enjoy this Simple Tomato Confit below for my favorite ways to enjoy this dish.
What You Will Need To Make It
1 bundle green onions
6 garlic cloves
4 sprigs fresh Rosemary
3 bundles of fresh oregano
3 lbs of vine ripe tomatoes
cracked black pepper
Begin by washing and drying the tomatoes.
Remove the stems and take a knife to cut out the top core portion.
Slice each tomato in half. Place them cut side down in a baking dish.
Chop the green onions and spread them on top of the tomatoes.
Sprinkle generously with sea salt and cracked black pepper.
Place the sprigs of Rosemary atop the tomatoes (as pictured). Roughly chop the oregano and sprinkle it over as well. Smash and peel all the garlic cloves.
Tuck the smashed garlic slices between the tomatoes (as pictured)
Last but not least liberally pour the olive oil across all the contents making sure to coat each tomato.
Other Ways to Enjoy
- Toss the baked tomato mixture into your favorite pasta for a delicious fresh-tasting pasta dish.
- Use as a topping to chicken or other meats.
- Make fresh croutons and toss them together with the tomatoes for Panzanella-style salad (bread and tomato salad).
- Simple Tomato Confit reheats well the next day. So go ahead and enjoy it just as it is, once more.
Can I use cherry tomatoes?
Yes! Cherry tomatoes work great for this dish. As do beefsteak, heirloom, and even Roma’s. For this recipe, I am suggesting vine ripened for the freshness factor. But any fresh tomato and especially homegrown will do just fine.
How do I store Simple Tomato Confit?
The best way to store it in the fridge is in an air-tight container. Tomato Confit will keep for about a week.
Can I use a baking sheet?
If you don’t have a baking dish or a casserole-style dish to use, I would suggest using a skillet over a baking sheet as the juices and olive oil may spill out due to the low lip on a baking sheet. However, if a baking sheet is all you have, I would recommend lining the bottom rack of your oven with some foil for spillage.
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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 3 lbs vine ripe tomatoes
- 4 springs fresh Rosemary
- 6 cloves of garlic
- 3 sprigs of fresh oregano
- olive oil
- sea salt and cracked black pepper
- 1 bundle greeen onions
- Begin by washing and drying the tomatoes.
- Take a knife and core them just around the stem part.
- Slice each tomato in half. Place them cut side down in a baking dish.
- Sprinkle them generously with sea salt and cracked black pepper.
- Chop the green onions and sprinkle them on top.
- Place the sprigs of Rosemary atop the tomatoes (as pictured).
- Roughly chop the oregano and sprinkle it over as well.
- Smash and peel all the garlic cloves.
- Place the broken pieces of garlic evenly over the tomatoes.
- Last but not least liberally pour the olive oil across all the contents making sure to coat each tomato.
- Bake at 275℉ for 1 1/2 hours.
Other Ways to Enjoy
- Allow the tomatoes to cool completely before packing
- Keep the jar in the fridge at all times and top it with fresh oil after scooping out more
- The tomatoes should be kept underneath the oil at all times to prevent mold
- Have the jars washed and ready to pack to make it easier
Amount Per Serving: Calories: 76Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 115mgCarbohydrates: 12gFiber: 4gSugar: 7gProtein: 2g
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